While shucking your own oysters is always best as you don’t lose any of the precious salty juices along the way, to save time you can buy them already shucked.






Skill level

Average: 5 (5 votes)


  • 6 oysters, un-shucked
  • 50 g fine rock salt
  • 1½ tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tsp plain flour
  • 30 ml white wine
  • freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Shuck the oysters over a sieve placed over a bowl, making sure you collect all the juices, then set the oyster meat and strained juices aside. Rinse the bottom of the oyster shells, then dry well. Spread the rock salt over a serving plate, then place the cleaned shells on the salt – this helps keep them steady.

Heat the oil and garlic in a small saucepan over low heat just until golden. Add the parsley and flour and stir for 1 minute. Stir in the wine and 50 ml water and bring to the boil, then add the oyster meat and strained juices. Season with black pepper, then stir for 1 minute or until heated through. Divide the oysters and salsa verde among the shells and serve immediately.


This recipe is from  Jeni Barnett's 12 Chefs of Christmas. To find out more about what's on Food Network Australia, see the program guide here.